Okay, this tomato bruschetta might be my favorite thing EVER. This recipe holds a special place in my heart because it was hands down the first recipe I learned to make/cook. (And definitely one of the top recipes I would defer to people to make when they are starting to cook, it is foolproof!) When I was first learning about cooking and expanding my skills, this recipe was one of the first ones I learned and conquered.
All you need is great, high quality ingredients, and you have this dish! I would recommend this recipe to anyone who is starting to cook, and is looking to make something extremely impressive but so simple.
I’ll never forget this was just that one dish that I would be designated to bring to the family parties because I was just starting out to learn how to cook and this would just be my staple and I felt so accomplished and impressive serving it! You can also check our our cherry tomato bruschetta for another taste!
What is bruschetta?
Bruschetta is a popular Italian antipasto/Italian appetizer recipe that utilizes grilled bread with garlic. There are many variations including the most popular variation with fresh tomatoes, however, other variations can utilize vegetables and cured meats as well!
What ingredients do you need to make this tomato bruschetta recipe?
- ripe tomatoes
- raw garlic cloves
- extra-virgin olive oil
- fresh basil
- bread/baguette of your choice
- kosher salt and black pepper
- lemon juice or balsamic vinegar/balsamic glaze(optional) Traditionally, classic bruschetta does not have lemon juice or vinegar, so it’s up to you if you’d like to include!
YES, less than 10 ingredients.
Other optional add-ons:
Some amazing toppings to add on with this would be some fresh mozzarella, to make a Caprese toast.
Instructions to make this recipe
Prep your tomatoes
Begin by coring and chopping your tomatoes and add in a bowl.
Make your tomato mixture
Add in your olive oil, salt, pepper and finely minced garlic cloves. Lastly, add in your sliced basil leaves and dash of lemon juice if you’d like but that is optional. Toss and marinade for 20-30 minutes in the fridge or more until ready to eat!
Get your toast ready!
While your tomatoes are marinating, slice and toast your bread in the oven on a baking sheet or a skillet/pan/grill with olive oil.
Assemble your bruschetta and serve
Once toasted, and tomatoes are ready to serve, take a garlic clove and rub your garlic over the toasted bread, top and spoon over your bruschetta, season and adjust with flakey salt, a drizzle of extra virgin olive oil and serve!
Tips, Tricks and Substitutions
What type of tomatoes are best for bruschetta?
You can use any tomato variety you have on hand. Roma tomatoes work great for bruschetta, but you can also use cherry tomatoes as well.
Other varieties like Sungold tomatoes, beefsteaks and heirlooms can all work, just be sure to take out the seeds for more meatier/less waterier tomatoes!
Do I have to marinate the tomato mixture or can I eat right away?
Feel free to eat right away, but the real flavors really come together with even 10-15 minutes in the fridge.
Can I marinate the bruschetta overnight?
Yes! You can definitely make this ahead and it will be just as good. I wouldn’t push it past 12-16 hours though, as the tomatoes can get too soft and too soggy.
Additionally, if you’re planning to make it the night before, I would wait on adding the sliced basil until the day after because it will loose it’s bright green color as well.
Can I add cheese to this?
Sure! If you are looking to add cheese, some shredded parmesan will definitely be a great addition to this if you’d like to add that in, or even some buffalo mozzarella/burrata.
What if my tomatoes aren’t ripe?
For this recipe, I would highly recommend using ripe tomatoes as you want your mixture juicy!
Some ideas & inspiration to serve with this dish:
- Rigatoni Alla Vodka
- Plant Based Mac N’ Cheese
- Mushroom Risotto
- Mixed Herb Pesto Pasta with Albacore Tuna
- Pantry Tomato Pasta with Cilantro & Lemon
- Date Night Lamb Ragu Rigatoni
Looking for more appetizer ideas? Check Out The Below Recipes!
- Steamed Mussels in White Wine & Lemon
- Pear & Prosciutto Crostini with Gorgonzola
- Parmesan Roasted Garlic Bread
- Mushroom Toasts
- Prosciutto, Mt. Tam and Fig Jam Crostini
- Tuna & Orzo Stuffed Peppers
If you do make this Tomato Bruschetta (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
Watch How To Make This Recipe
- 1 1/2 pounds ripe tomatoes about 7-8 medium sized tomatoes
- 2 large garlic cloves 1 to rub on bread, 1 minced in mixture
- 1/4th cup olive oil
- handful sliced fresh basil around 9-10 leaves, thinly sliced
- 1/2 lemon juice optional
- grilled or toasty bread about 1 baguette
- salt and pepper to taste
- flakey salt to serve
- Begin by coring and chopping your tomatoes and add in a bowl.
- Add in your olive oil, salt, pepper and finely minced garlic cloves. Lastly, add in your sliced basil and dash of lemon juice if you'd like but that is optional. Toss and marinade for 20-30 minutes in the fridge or more until ready to eat!
- While your tomatoes are marinating, slice and toast your bread. Once toasted, and tomatoes are ready to serve, take you second garlic clove and rub your garlic over the toast, top with your bruschetta, season and adjust with flakey salt and serve!